Gochujang Baby Back Ribs
These succulent, fall-off-the-bone, ribs are slow roasted and finished with a tangy, spicy Gochujang glaze. The sweetness of the ribs pairs perfectly with garlic fried rice and Korean corn cheese-- a cheesy Korean twist on classic American creamed corn. You will love this decadent and completely delicious dish!
Nutritional facts
Protein
44g
Carbs
87g
Calories
1050
Fat
54g
Ingredients
Calrose Rice, Canola Oil, Corn, Corn Syrup, Distilled Vinegar, Dried Onions, Egg Yolks, Fermented Soybean Paste, Garlic, Glutinous Rice, Gochugaru, Gochujang, Kewpie Mayonnaise, Kosher Salt, Mozzarella Cheese, Natural Flavors, Palm Oil, Plum Juice Concentrated, Pork, Red Pepper Powder, Red Pepper Seasoning, Rice, Rice Vinegar, Rice Wine, Salt, Seed Malt, Soybean Oil, Soybeans, Sugar, Vanilla, Water, Wheat Flour, Yeast Extract, Yeast Powder
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About Esther Choi
Esther Choi, chef / owner of mŏkbar and mŏkbar Brooklyn, and soon mokbar Midtown, as well as chef / partner of Ms. Yoo, grew up cooking traditional Korean food with her Korean-native grandmother. Inspired by the old-aged techniques of her grandmother’s cooking, Chef Esther believes that food is the ultimate expression of a country’s culture. From its history and social customs, to its language, geography and arts, Chef Esther seeks to offer guests an understanding and appreciation of Korean food.Since the 2014 opening of her first venture, mŏkbar in Chelsea Market, Esther has been hailed as a “New Rising Chef” by Food Republic and in 2015 was named a “Zagat 30 under 30” NYC Culinary Rockstar.
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